About organizemeorganizeyou2

I am a wife of 18 years, mother to 4 girls, 14, 12, 9 and 7, one cat and recently one dog. I have been home schooling for 10 years. I am very glad to have the freedom to do so! It is satisfying, challenging, fun and frustrating at times, but I wouldn't change it for the world! I am blessed to be a stay-at-home mom and am always striving to improve and organize our household a little more!

Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

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Yesterday I was going to make this for dinner as it was on my calendar, but plans got changed and my husband ended up taking our two oldest to a youth group function. I stayed home with our two youngest and made them chocolate chip pancakes instead! So today, after ballet rehearsal, we were home the rest of the day as a family, which doesn’t happen very often on Saturdays! I decided to go ahead and break my rule of no cooking on weekends and make PennePasta and home-made blueberry muffins. The whole house smells wonderful! I’m not sure what smells the best, the pasta or the muffins. Maybe it’s a mixture of the two!

Sauté olive oil, onion and garlic for 3-4 minutes in a large non-stick pan over medium/high heat. I used my electric skillet. It was the perfect size.
Add tomatoes, broth, beans and salt and simmer 10 minutes.

Stir in the pasta and set timer for 10 minutes. I put a lid on the skillet to cook the noodles.

Mix together the olive oil( 2tbsp) and rosemary in a small microwave safe bowl.

Warm on high for 30 seconds.Put on plates and drizzle the warm olive oil/ rosemary over each serving. Use Parmesan cheese on top.

Here’s the end result of dinner. It was really good! Enjoy!! (You’ll have to click on the picture to see it. I’m still learning how to use Instagram!)l

I wrote, a couple of days ago, that I took the month of April off menu planning and, basically, any cooking. I am back on track and created a menu plan on my iPad app, called ‘MealBoard’, starting on May 6 through the 31st. I don’t cook 7 days a week though! I believe in having weekends off! Since I don’t plan meals on the weekend we eat whatever is easy, like peanut butter sandwiches or pancakes, and that’s only if I feel like making it. Sometimes we have leftovers to eat. I do plan Monday through Friday meals though and want to share what this month looks like for us. I only plan dinners, but maybe one day I will plan breakfast and lunch too.

If a recipe sounds good and I haven’t posted it on my blog, let me know and I will share it.

I took a break from trying new recipes and, well, cooking in general, for the entire month of April! I didn’t make up my meal plans for the month and I didn’t really even cook a lot! I used up a lot of the meat I had in the freezer and added noodles or rice, with a frozen vegetable and called that dinner…..that is, when they weren’t have peanut butter for the millionth time! Well, I am back on track and have my meals planned out for the whole month of May and I finished grocery shopping for the meals (using coupons, of course!)! It does feel good to be back on track! So, Monday I decided to make a new recipe I was holding on to. It sounded and looked very delicious and I had the ingredients for it!

Make It

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in Cool Whip and crushed strawberries until well blended. Pour over cookies.

FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Garnish with whole berries just before serving.

My cake took longer to freeze. It may have been because I was gone all day, after making the cake, to find the freezer was open just a bit. It didn’t ruin any food, it just didn’t allow for the cake to freeze! Everyone seemed to like it and didn’t complain too much they had to wait until the next day to try it!

It seemed a summery type dessert and was nice to have on a warm, sunny, spring day!

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